Recipe#8336

Title: Baileys

From: cookie@news.cpcnet.com (Margaret Garland) 
 Newsgroups: rec.food.recipes 
 Subject: Bailey's Irish Cream Cheesecake 
 Date: 19 Nov 1995 12:06:04 -0700 
 Message-ID: b127cb$10b1e.1aa@luzskru.cpcnet.com 

10 whole graham crackers, broken into pieces
 1 1/4 cup pecans (about 5 ozs.)
 1/4 cup sugar
 6 Tablespoons (3/4 stick) unsalted butter, melted 
 1 1/2 pounds cream cheese, room temperature 
 3/4 cup sugar
 3 large eggs
 1/3 cup Baileys Irish Cream Liqueur
 1 teaspoon vanilla extract
 3 ozs. imported white chocolate, broken into pieces 
 1 1/2 cups sour cream
 1/4 cup powdered sugar
 1 1/2 ozs. imported whil chocolate, grated
 24 pecan halves
 Preheat oven to 325. Lightly butter 9" diameter springform pan with
 2 3/4 inch high sides. Finely grind graham crackers, pecans and
 sugar in processor. Add butter and blend, using on/off turns.
 Press crumbs onto bottom and 2 inches up sides of prepared pan.
 Refrigerate at least 20 minutes.
 Using electric mixer, beat cream cheese and sugar in large bowl
 until smooth. Whisk eggs, Baileys and vanilla in medium bowl
 untiljust blended. Beat egg mixture into cream cheese mixture.
 Finely chop white chocolate in processor using on/off turns. Add
 to cream cheese mixture.
 Transfer filling to crust-lined pan. Bake until edges of filling
 are puffed and dry looking and center is just set, about 50 minutes.
 Cool on rack.
 For Topping: Mix sour cream and powdered sugar in small bowl. Spread
 topping onto cooled cake. Refrigerate until well chilled, about 6
 hours.
 Sprinkle grated chocolate over cake. Place pecan halves around edge
 and serve.